Chicken, Sugar Snap Pea and Radish Salad

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  • 20|min prep time
  • 20|min total time
  • 12 ingredients
  • 4 servings

Dressing

1/4
cup chopped fresh chives
1
teaspoon grated gingerroot
1/4
teaspoon salt
1/8
teaspoon pepper
1
teaspoon Dijon mustard
2
tablespoons orange juice
1
tablespoon white wine vinegar
1/3
cup oil

Salad

1/2
lb. fresh sugar snap peas
6
cups mixed salad greens
2
(9-oz.) pkg. frozen cooked chicken breast strips, thawed or 1 1/4 lb. cooked chicken (from deli), cut into strips
4
radishes, sliced

Directions

  1. 1 In small bowl, combine chives, gingerroot, salt, pepper and mustard; mix well. Beat in orange juice and vinegar with wire whisk until blended. Gradually beat in oil until well blended.
  2. 2 Bring 1 quart water to a boil in medium saucepan. Add sugar snap peas; cook 1 minute. Drain; rinse with cold water to cool. Drain well.
  3. 3 Arrange mixed greens evenly on individual serving plates. Top each with chicken breast strips, sugar snap peas and radishes. Drizzle dressing over salads. Serve immediately.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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